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2Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.

4Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

EXPERT TIPS

Expert Tips

A good source of vitamin A, sweet potatoes are used in many a South Indian stew and stir-fry. There are many varieties of sweet potato, but the two that are readily available are the pale orange–skinned sweet potato and the darker skinned one that is usually called a yam (although it is not a true yam).

Try this recipe with pumpkin for a comforting fall dish. The pumpkin in India is much smaller than its American cousin.

Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.